Ginger Steak

This recipe is a family favorite recipe.  Always met with rave reviews and anticipation.  My husband grew up with this recipe; one that his mom used to make.  I have been making this recipe for years and it is just too good not to add to your recipe rotation.  Serve with plenty of rice.

Ginger Steak 

Ginger Steak
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  1. 1 inch ginger root, peeled and grated
  2. 1 1/2 to 2 pounds, sirloin steak, sliced diagonally, very thin
  3. 1 tablespoons butter
  4. 1/4 cup red wine
  5. 1 tablespoon coarsely chopped slivered almonds
  6. 1 teaspoon chili powder
  7. 1/4 teaspoon garlic powder
  8. 1 medium onion, chopped
  9. 8 oz. sliced mushrooms (optional)
  10. 2 cups beef broth
  11. 2 tablespoon plum jam
  12. 1 tablespoon red wine vinegar
  13. 1 tablespoon cornstarch dissolved in 2 tablespoons water
  14. 2 tablespoons sherry
  15. Salt and pepper, to taste
  1. Brown meat in butter in a large saucepan or dutch oven. Remove beef from pan, add onions, ginger and mushrooms to pan and saute for 5 minutes over medium heat. Add red wine and cook for an additional 3-5 minutes, stirring to get all of the browned bits from the bottom of the pan. Add broth, almonds, chili powder, garlic powder, plum jam, red wine vinegar and almonds. Stir well to combine. Return browned beef to pan with any juices. Simmer slowly covered for 40 minutes. Add cornstarch mixture, increase heat to medium and stir until thick, (if you would like a thicker sauce, repeat cornstarch mixture). Add sherry, check seasoning, add salt and pepper, to taste.
A Passion for Entertaining

2 thoughts on “Ginger Steak

  1. Nancy Lopez

    Hi there! Can this be made ahead and frozen?

    • carol lou

      Yes, this recipe is the perfect make-ahead meal that you can freeze. Enjoy!

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